Tapioca Pudding II

Ingredients

• 1 breakfast-cup tapioca
• 5 eggs
• 1 quart milk
• 1 cup powdered sugar
• i tea-spoon vanilla

Method

1. 1

   Cover the tapioca with water and soak all night.

2. 2

   Then boil it till tender.

3. 3

   Make a custard of the five yolks, sugar and milk.

4. 4

   Drain the tapioca.

5. 5

   Put it into a large basin, adding a very little salt.

6. 6

   Pour the custard over it and beat well together, adding the vanilla.

7. 7

   Whip the whites to a firm froth.

8. 8

   Stir them lightly in.

9. 9

   Butter a pudding-dish and pour in the mixture.

10. 10

    Set it in a pan of boiling water in a very moderate oven.

11. 11

    Cover it with a dish.

12. 12

    Bake until the custard becomes thick and a little set.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 3. The excerpt below is the record exactly as published.

apioca Pudding — I 5 table-spoons tapioca 1 quart milk 1 table-spoon butter | cup brown sugar (3 eggs) Soak the tapioca over night, or if this has not been done, let it simmer for half-an-hour in water. Drain and add the milk, sugar, melted 11 The Pudding Book butter and a little salt. Butter a dish and bake in a moderate oven for an hour. Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk. * Tapioca Pudding — II 1 breakfast-cup tapioca 5 eggs 1 quart milk 1 cup powdered sugar i tea-spoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.